Bean Sprout Stir Fry with Tofu
This bean sprout stir-fry with tofu is a quick vegetarian dish that you can make for any weeknight dinner. It's also an inexpensive meal that will satisfy your craving. It's so light and healthy. It's low carb and keto-friendly.
Ingredients
- 1 pound fresh bean sprouts ((remove hair, rinse under cold water, and drain well))
- 8 oz firm or extra firm tofu ((cut into small cubes))
- 3½ tbsp vegetable, canola, or peanut oil ((divided))
- 1 tbsp low sodium soy sauce
- 1 tbsp minced ginger
- 2 garlic cloves ((peeled and sliced))
- ¼ cup chopped scallions
- salt and black pepper ((to taste))
Directions
- 1
Soak a block of tofu in salted water (1½ cups of water + 2 tsp of salt) for about 10-15 minutes. Drain the water. Put the tofu on a layer of paper towels. Place a weight on the tofu to remove excess moisture for about 15 minutes then slice into small cubes.
- 2
In a skillet, heat 3 tbsp of oil over medium-high heat. Cook the tofu until lightly browned on all sides (about 3-5 minutes). Set aside.
- 3
In the same skillet, heat ½ tbsp of oil on high heat. Cook the ginger, garlic, and scallions for 10-15 seconds or until fragrant.
- 4
Add tofu, bean sprouts, and soy sauce. Cook and keep stirring until the bean sprouts are tender-crisp (about 3 minutes). Adjust the seasoning with salt and black pepper.